Start by rinsing the dried navy beans thoroughly to remove any dirt. Soaking them overnight helps to soften the beans and reduces cooking time.

In your large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, stirring occasionally until they soften, about 5-7 minutes.

Stir in the minced garlic, dried thyme, and bay leaf.

Add the soaked beans and pour in the broth, ensuring the liquid covers the beans by about an inch.

Increase the heat to high until the soup reaches a boil.

Reduce the heat to low and cover the pot. Let the soup simmer for about 1 to 1.5 hours, or until the beans are tender.

Once the beans are soft, remove the bay leaf and season with salt and pepper to taste.

If desired, use an immersion blender to purée some of the soup for a creamier texture.